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May 5, 2013 - 3:55pm
leftypg's picture
leftypg

Rye flour as an add-in

I have a white sandwhich bread which I bake a couple of times a week.  I have been adding dark rye flour in small amounts to see what taste change I can get.  I'm up to 10 % in a formula which has 1170 grams of AP flour. There seems to be very little change in the taste. Two TBSP. of brown sugar is the only other addition.  I would like to get 'all the way to 'wherever I'm going' today----But I have 5 hungry cowboys to feed when they get back and I can't afford to be without good bread. Can some of you 'Rye Folks' head me in the right direction as to how much I can add without changing the character and handling qualities of the dough?   Appreciate it!

lefty


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